RU2440778C1 - Phytotea production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass; one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70C for 2-2.5 hours for maturation of the total mass. ^ EFFECT: method ensures production of phytotea with pleasant taste and flavour properties and containing increased quantity of biologically valuable components; additionally the method allows to extend the range of phytoteas.

Description

The invention relates to the food industry and can be used in the manufacture of herbal teas.

Phytotea is a hot infusion of grass, leaves, flowers, or the roots of a single plant or collections and plant compositions. They have long been used as a substitute for classic tea, as well as for therapeutic and prophylactic purposes.

There are various ways of preparing raw materials. The easiest way is to dry the raw material after collection in a dry, ventilated, shaded room.

There are also methods of preparing raw materials in which, in addition to drying, the raw materials are fermented or languished to improve the taste of herbal tea (Rendyuk T.D., Speshilov L.Ya., Iskhakov N.G. Wellness teas. M., Mark Lashur, 1993, p. 9-10).

For each type of plant empirically established parameters of technological processes of processing.

A known method of production of a tea substitute, where a raw material is used a mixture of persimmon leaves and lemon tree in a ratio of 92-95: 5-8%. Before grinding, each component is dried separately, followed by mixing and twisting for 75-80 minutes, then fermentation at a temperature of 20-22 ° C and a relative humidity of 90-95% (a.s. SU, 1009394, A23F 3/34 , 1983).

There is a known method for the production of a tea substitute, when blueberry leaves are previously wilted, crushed and crushed dogwood leaves and eucalyptus leaves are added to them (in a percentage ratio of 80: 19: 1), then the mixture is twisted, fermentation is carried out at a relative humidity of 90-98% and temperature 26 ° C and dried to a residual moisture content of 5% (a.s. SU, 1202540, A23F 3/34, 1986).

The task to which the claimed invention is directed is to create a new type of herbal tea having useful properties of the feedstock and having good organoleptic properties.

The problem is solved by using nettle leaves, rose hips, root crops scorzoners, parsley and table beets as raw materials and processing them under certain conditions.

The ingredients are taken in the following proportions, wt.%:

beet root vegetables thirty rosehip leaves twenty nettle leaves twenty root vegetables parsley fifteen root crops scorzoners fifteen.

The method is as follows.

Nettle leaves are washed, dried (remove moisture) and treated with sharp steam at a temperature of 103-105 ° C for 1.5-3 minutes. Then pre-dried to 55-65% humidity and cut to a value of 4-6 mm. Pre-drying facilitates the cutting of raw materials, makes it better, no clumping occurs. After cutting, the nettle leaves are dried to a moisture content of 6-4%.

Rosehip leaves are also treated with sharp water vapor in the same mode as nettle leaves. Then cut to a value of 4-6 mm and dried to a moisture content of 4-6%.

Root crops of scorzoners are washed and dried at a temperature of 65-70 ° C (without cutting) to a moisture content of 4%, then crushed to a value of 0.5-0.8 mm.

Fresh roots of beetroot are washed, peeled, crushed to a mushy state, scorzoners are mixed with chopped rosehip leaves and root vegetables and put in fermenters for 2.5-3 hours at a temperature of 38-42 ° C, relative humidity of 88-90%.

In parallel, fresh root vegetables of parsley are also washed, crushed to a mushy state, dry crushed nettle leaves are added, mixed and placed in fermenters for 2.5-3 hours at a temperature of 26-30 ° C, relative humidity of 88-90%. Then both masses are combined, mixed and left in a state heated to 65-70 ° C for 2-2.5 hours to ripen the total mass.

Fermentation leads to processes that change color, aroma and taste. Concurrency of processes is necessary to obtain good organoleptic characteristics, and with the joint processing of all components, an infusion with opalescence is obtained and a pleasant taste and aroma are not formed.

The herbal tea obtained by the claimed method is endowed with pleasant taste and aromatic qualities, contains an increased amount of biologically valuable components, and allows to increase the assortment of herbal teas.

Claims (1)

Method for the production of herbal tea, including drying, grinding, fermentation and granulation, characterized in that dry crushed rosehip leaves and root crops of scorzoners are added to fresh ground beetroots, crushed to a mushy state, placed in fermenters for 2.5-3 hours at a temperature of 38-42 ° С and relative air humidity 88-90%, in parallel, fresh chopped nettle leaves are added to fresh chopped up to a mushy-like state of parsley and fermented for 2.5-3 hours at a temperature of 26-30 ° and humidity in spirit of 88-90% and then the two masses combined, stirred and kept heated up to 65-70 ° C condition 2.0-2.5 hours for ripening, granulated and dried at a ratio of ingredients, wt.%:
beet root vegetables thirty rosehip leaves twenty nettle leaves twenty root vegetables parsley fifteen root crops scorzoners fifteen